Salt Fish, À La Maître D’Hôtel

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

the sharp Mâitre d’Hôtel sauce of Chapter IV. ↝ Sauce, NFS [Dips, gravies, other sauces]
two or three ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
four or five spoonsful of water ↝ Water, tap [Tap water]
a half-teaspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
some pepper ↝ Spices, pepper, black [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
very little salt ↝ Salt, table, iodized [Spices and Herbs]
a dessertspoonful or more of minced parsley ↝ Parsley, raw [Not included in a food category]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a small quantity of Chili vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]

Instructions (8)

Boil the fish by the foregoing receipt, or take the remains of that which has been served at table, flake it off clear from the bones, and strip away every morsel of the skin.
Lay the flaked fish into a very clean saucepan or stewpan.
Pour upon it the sharp Mâitre d’Hôtel sauce of Chapter IV.
Alternatively, dissolve gently two or three ounces of butter with four or five spoonsful of water, and a half-teaspoonful of flour.
Add some pepper or cayenne, very little salt, and a dessertspoonful or more of minced parsley to the butter mixture.
Heat the fish slowly quite through in either of these sauces, and toss or stir it until the whole is well mixed.
If the second sauce (butter mixture) is used, add the juice of half a lemon, or a small quantity of Chili vinegar just before it is taken from the fire.
The fish thus prepared may be served in a deep dish, with a border of mashed parsneps or potatoes.

Original Text

SALT FISH, À LA MÂITRE D’HÔTEL.

Boil the fish by the foregoing receipt, or take the remains of that which has been served at table, flake it off clear from the bones, and strip away every morsel of the skin; then lay it into a very clean saucepan or stewpan, and pour upon it the sharp Mâitre d’Hôtel sauce of Chapter IV.; or dissolve gently two or three ounces of butter with four or five spoonsful of water, and a half-teaspoonful of flour; add some pepper or cayenne, very little salt, and a dessertspoonful or more of minced parsley. Heat the fish slowly quite through in either of these sauces, and toss or stir it until the whole is well mixed; if the second be used, add the juice of half a lemon, or a small quantity of Chili vinegar just before it is taken from the fire. The fish thus prepared may be served in a deep dish, with a border of mashed parsneps or potatoes.

Notes

—